A name in southern France for flat lobster. A variety of lobster with a flat tail, shaped somewhat like a slipper, which is the edible part. It makes a noise like a cricket. The Mediterranean slipper lobster is generally used for flavouring soups as it does not carry much meat.

An area at the southern end of Burgundy producing some white and red wines.

Mâconnais is a small cone of cow or goat's milk cheese from Mâcon which is available as a fresh cheese or aged until it is hard and sharp. It is made with unpasteurised milk (AOC).

Tiny buttons of Mâconnais goat’s milk cheese aged until hard and very sharp from Bourgogne. They are traditionally made on farms. Today found in many forms, from soft and young to hard and brittle. Can be eaten fresh. Best from June to October.

Water chestnut. The corm of a type of a water grass or sedge. They are used in Thai and Chinese cookery to add crunch and are also used to make desserts and drinks elsewhere in South East Asia. They are available fresh or tinned and can be used raw or cooked. They retain their shape well during cooking.

A pear, poached and cooled, with ice cream, puréed apricots and raspberries. Said to have been created by Jean Avice, a French pastry cook who trained Carême, at the beginning of the 19th century.